Faculty Information - Sigusa Noriaki | SOJO UNIVERSITY

（Last updated : 2026-04-24 17:32:13）

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Sigusa Noriaki

Department / Course FACULTY OF BIOTECHNOOLOGY AND LIFE SCIENCE Department of Biotechnology and Life Sciences

Job

Book and thesis
1.	1991/06/13	Papers	Effects of rice bran lipids and fermentation temperatures on the characteristics of aromatic red rice wine (Co-authored)
2.	1991/06/13	Papers	Improvement of the quality of aromaticred rice wine Journal of Fermentation and Bioengineering 72 (3),pp.173-178 (Co-authored)
3.	2009	Papers	Production and antioxidative activity of mead made from honey and black rice (Oryza sativa var. Indica cv. Shiun). Journal of the Institute of Brewing 115,pp.238-242 (Co-authored)
4.	2010/11/11	Papers	Production and antioxidative activity of mead made from various types of honey and black rice (Oryza sativa var. Indica cv. Shiun) Food Sci. Technol. Res. 17,pp.149-154 (Co-authored)
5.	2011/05/11	Papers	Production and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun) African J. Biotechnology 10,pp.10706-10711 (Co-authored)
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Academic background
1.	1986/04～1995/03	Graduate School, Division of Engineering Sojo University Graduated (Food science)

Business career
1.	1996/04/01 ～ 2005/03/31	SOJO UNIVERSITY FACULTY OF ENGINEERING
2.	2005/04/01 ～ 2007/03/31	SOJO UNIVERSITY FACULTY OF BIOTECHNOOLOGY AND LIFE SCIENCE Department of Applied Microbial Technology
3.	2007/04/01 ～ 2008/03/31	SOJO UNIVERSITY FACULTY OF BIOTECHNOOLOGY AND LIFE SCIENCE Department of Applied Microbial Technology
4.	2008/04/01 ～ 2016/03/31	SOJO UNIVERSITY FACULTY OF BIOTECHNOOLOGY AND LIFE SCIENCE Department of Applied Microbial Technology
5.	2008/04/01 ～ 2016/03/31	Graduate School of Engineering /Division of Applied Microbial Technology
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researchmap Researcher code
1000213209

Present specialized field
Applied microbiology , Food sciences